Cornbread

I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.

Half of one of these loaves is enough for the croutons for the White Bean and Ham Hock Soup with Arugula.